We have taken great care to craft our Jewish Rye Bread as the immigrants did at the turn of the century. Many “rye breads” baked today are merely wheat bread made with a dash of rye flour and a few caraway seeds. Our rye has a natural sour starter, a bit of yeast, and is made with rye, wheat and pumpernickel flours to give it a heartier texture and richer flavor. Made without seeds, this bread has so much character because it develops slowly. The cracking crust of a fresh loaf can be revived in the oven – 350° for 20 minutes.
Ingredients: Unbleached Unbromated Wheat Flour, Rye Flour, Pumpernickle, Flour, Filtered Water, Sea Salt, Caraway Seed, Fresh Yeast, Organic Cornmeal